This recipe is delicious, easy, light, summery, and goes well with a variety of foods. With that list of compliments, you can probably tell that it’s one of my favorite summer drinks, especially when I’m serving a crowd. I like it even more than traditional red wine-based sangria.
I love how, between the sliced peaches, peach liqueur, and cranberry peach juice, it actually tastes peachy. The raspberries are mostly for decoration, but they certainly are a pretty one. Plus, if you manage to fish them out of the steeped liquid without smooshing them, the boozy berries are a nice treat.
Other than slicing some fruit, you just mix a bunch of stuff in a pitcher, wait a day, and then you’ve got enough drinks for a group. However, I made a single recipe for six people to go along with afternoon cheese and crackers, and we all agreed that we wanted more. Fortunately, making another batch is no problem at all.
Peach-Riesling Sangria (slightly adapted from Bon Appetit via epicurious)
The original recipe also includes the seeds from a vanilla bean, but the black specks floating in the drink looked unappetizing and didn’t add noticeable flavor. I leave the vanilla out entirely, but a teaspoon of extract would be good too. I also cut the orange and lemon slices a little thinner, which I think looks nicer in a clear glass.
1 (750-ml) bottle dry Riesling
1½ cups white cranberry-peach drink
½ cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
2 ½-inch-thick lemon slices
2 ½-inch-thick orange slices
2 peaches, cut into wedges
10 fresh raspberries
Combine all ingredients in a pitcher. Cover and refrigerate overnight. Serve over ice.